Chicken Quesadillas with Zesty Corn Salsa

Prep Time:

Cook Time:

Serves: 4


  • Quick tip: a grocery store rotisserie chicken brings these quesadillas together quickly or you can easily poach chicken – place in a pot with cold water to cover. Bring to a boil, reduce to low and simmer for 10 minutes. Cool and shred.

  • For the zesty corn salsa:

  • 1 tablespoon mild honey, such as clover

  • 1 teaspoon fresh lime zest

  • ¼ cup fresh lime juice, from 2–3 limes

  • 1 large garlic clove, finely minced

  • ¼ teaspoon ground cumin

  • ¼ teaspoon kosher salt

  • ½ small red onion, diced (approximately ½ cup)

  • 1 jalapeno, seeded and finely minced (approx. 1 ½ Tablespoons)

  • 2 tablespoons of fresh cilantro, chopped

  • 1 can (15 ounces) organic Green Valley Whole Kernel Corn, drained and rinsed

  • For the quesadillas:

  • 8 (8”) flour tortillas, whole wheat if possible

  • 1 ¼ cup shredded monterey jack cheese (about 4 ounces)

  • ¾ cup shredded sharp cheddar cheese (about 2 ounces)

  • 1 ½ cups cooked, shredded chicken (about 8 ounces)

  • ¼ cup chopped fresh cilantro

  • kosher salt and ground black pepper

  • for garnish: sour cream and chopped fresh cilantro


  1. For the corn salsa: In a medium bowl, whisk together honey, lime zest, lime juice, garlic, cumin and salt. Stir in cilantro.

  2. Add the corn, red onion, 2 tablespoons of the cilantro and jalapeno; stir to combine. Chill several hours to allow the flavors to combine. Can be made 2 days ahead and kept in the refrigerator.

  3. For the quesadillas: Preheat the oven to 250°F.

  4. Combine the cheeses in a medium bowl and set aside.

  5. Heat a large skillet over medium heat until hot, about 3 minutes.

  6. Place a tortilla in the pan and sprinkle with ¼ of the cheese mixture, ¼ of the chicken, a good pinch each of salt and pepper and ¼ of the remaining cilantro. If you like, a little hot sauce is nice too.

  7. Top with a second tortilla and cook until the bottom tortilla is golden brown and the cheese is starting to melt, about 3 minutes.

  8. Using a spatula, carefully flip the quesadilla over and cook until the second tortilla is crisp and golden brown and the cheese is fully melted, about 2–3 minutes more.

  9. Slide the quesadilla onto a sheet pan and place in the preheated oven to keep warm while you continue with the remaining ingredients for four quesadillas total.

  10. Remove the quesadillas from the oven, slide onto a cutting board and cut into wedges.

  11. Serve topped with zesty corn salsa and if desired, sour cream and a pinch of cilantro.

Final Step

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